Put Tegral Chiffon Cake, eggs and water together, mix at high speed for 6 minutes
Add vegetable oil and lemon zest and mix at low speed for 1 minute.
Apply an oil spray on the mould with.
Baking:
Heat the lemon juice, sugar and water in a pan until boiling.
De-mould the cake, spread lemon syrup with brush on top of the chiffon cake.
Put the cake in the freezer.
Temper Belcolade Selection Blanc and Belcolade Cocoa Butter.
Mix with Citron flavour and Coloring.
Recommended operating temperature 30°C.
Take out the lemon chiffon cake from freezer and dip the top half of the cake in the coating. Allow to set.
Put everything together and heat.
Recommended operating temperature 30°C.
Dip the bottom half of the cake in the coating
Stir the cream cheese until it is creamy.
Add the cream and Deli Citron to the cream cheese and mix evenly.
Add Topfil Apple and stir evenly.
Squeeze 10g filling on top of the cake.
Place a dried lemon slice on top of the cake for decoration
The lemon meringue tart, a delightful dessert, has a fascinating history. Lemons, originally from Asia, were known in Europe for centuries. However, the lemon cream itself was developed by Quakers in England during the 18th century. When these Quakers emigrated to America, they popularized the use of lemon curd. The iconic lemon meringue pie, with its smooth lemon cream and controversial meringue topping, remains a beloved dessert, especially in the United States where it has its own National Lemon Meringue Pie Day on August 15th.
Delight your customers with our innovative twist on the classic lemon pie. We’ve blended a soft Chiffon cake texture with a delicious Deli Citron filling, resulting in a truly mouthwatering patisserie masterpiece.
410.38 Kcal
Energy
1558.93 Kj
Energy
22.39 g
Fat
10.61 g
Saturates
38.77 g
Carbohydrates
31.02 g
Sugars
*
| Energy 410.38 Kcal | ||
| Energy 1558.93 Kj | ||
| Fat 22.39 g | ||
| Saturates 10.61 g | ||
| Carbohydrates 38.77 g | ||
| Sugars 31.02 g | ||
| Fibers 0.38 g | ||
| Protein 5.89 g | ||
| Salt 0.66 mg |
